Ethyl furaneol
Ethyl furaneol structure
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Common Name | Ethyl furaneol | ||
|---|---|---|---|---|
| CAS Number | 27538-09-6 | Molecular Weight | 142.152 | |
| Density | 1.2±0.1 g/cm3 | Boiling Point | 231.0±40.0 °C at 760 mmHg | |
| Molecular Formula | C7H10O3 | Melting Point | N/A | |
| MSDS | USA | Flash Point | 93.5±20.8 °C | |
| Symbol |
GHS07 |
Signal Word | Warning | |
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Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles.
Food Chem. 206 , 274-83, (2016) Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical authenticity have been studied in the last few years, throu... |
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Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.
Biosci. Biotechnol. Biochem. 64 , 134, (2000) Sucrose phosphorylase from Leuconostoc mesenteroides catalyzed transglucosylation from sucrose to 4-hydroxy-3(2H)-furanone derivatives. When 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone or 5-ethyl-4-hydroxy-2-meth... |
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Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
J. Agric. Food Chem. 55(15) , 6262-9, (2007) Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor... |
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Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with DNA breaking activity in soy sauce.
Food Chem. Toxicol. 36(4) , 305-14, (1998) Components with DNA breaking activity in soy sauce were investigated. It was found that there were water soluble high molecular weight DNA breaking components in soy sauce. Two DNA breaking components in the ethyl acetate extract of soy sauce were identified ... |
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Antioxidative activities of 4-hydroxy-3(2H)-furanones and their anti-cataract effect on spontaneous cataract rat (ICR/f).
Biosci. Biotechnol. Biochem. 62(10) , 1865-9, (1998) We determined the anti-cataract effects and antioxidative activities of four 4-hydroxy-3(2H)-furanones. These four furanones showed similar antioxidative activities in the ferric ion reduction model. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2(or 5)-et... |
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Effects of water-soluble natural antioxidants on photosensitized oxidation of conjugated linoleic acid in an oil-in-water emulsion system.
J. Food Sci. 73(4) , C256-61, (2008) The effect of photosensitized oxidation of conjugated linoleic acid in an oil-in-water (o/w) emulsion system was studied. Water-soluble natural antioxidants, including apple polyphenols from apple extract, green tea extract, 4-hydroxy-2(or 5)-ethyl-5(or2)-met... |
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Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones.
J. Agric. Food Chem. 57(21) , 9902-8, (2009) Dihydromaltol (DHM; 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) was identified as a novel potent aroma compound in a dairy product, Ryazhenka kefir, using GC-olfactometry-MS. The flavor impact of the structurally related caramelized-smelling compounds DHM,... |
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Evaluation of multiwavelength culture fluorescence for monitoring the aroma compound 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) production.
Biotechnol. Prog. 20(1) , 361-7, (2004) Fluorescence spectra of a 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) fermentation culture broth were combined with measurable process variables for off-line and on-line process monitoring. Culture broth fluorescence in UV and visible ranges ... |
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Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso.
Biosci. Biotechnol. Biochem. 63(4) , 749-52, (1999) The formation of HEMF [2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone] by yeast was examined in an attempt to investigate its mechanism and involved factors. HEMF formation was promoted by yeast cultivation in a heat-sterilized medium which included... |
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Absorption and induction of micronucleated peripheral reticulocytes in mice after oral administration of fragrant hydroxyfuranones generated in the Maillard reaction.
Mutat. Res. 415(1-2) , 79-83, (1998) Fragrant hydroxyfuranone and dihydroxypyranone derivatives generated in the Maillard reaction of sugars and amino acids are detected in various processed foods and have been shown active to break DNA single-strand in the in vitro studies. In the present study... |